Stowe Mountain Lodge Blog

A Vermont Tradition: Sugar on Snow for your Next Incentive Trip in the Northeast

April 03, 2012 | 12:42 pm

Posted by Jim Beaulieu

I have an insurance incentive group arriving in a couple of weeks that really wanted to experience a truly unique Vermont dining experience. Together, we discussed our Farm to Table experience at Stowe Mountain Lodge where we bring in local cheese makers, farmers, and wine makers to be on hand to answer questions from attendees and talk about their products. While Farm to Table is not uncommon these days, our groups have had a lot of fun getting to interact, share, and learn from our local food partners. It humanizes the plate and breaks down the distance between local producer and visiting consumer.

Since we do live in Vermont, and the Ben and Jerry’s ice cream factory is a mere 20 minutes down the road, ice cream is an obvious option when it comes to dessert at these receptions. To my client’s credit, she wanted something more creative for her dessert, and asked us to think of something interactive and Vermont specific - “Well…” we asked, “Have you ever heard of a sugar on snow party?”

How to Make Sugar on Snow1.Collect snow from winter storm or shave ice.2. Take freshly made Vermont maple syrup. Heat until bubbly and a bit stringy when you pull the spoon from the pot. Pour over fresh snow.3. Serve with a side of raised donuts and a dill pickle. (Yes, I said dill pickle).

The warm maple syrup crystallizes when reacting with the ice cold snow. What starts as a stretchy taffy like texture, gradually becomes rock hard. The donut and the pickle help to cut the sweetness syrup. Somehow it all works. I have yet to find someone who can explain whose idea this was to begin with.

I have to hand it to my client, she loved the idea and soon her guests from all over the U.S. will be in Vermont experiencing a truly unique and local dessert that they will be talking about when they return home from a great trip.

Recently we had the opportunity to tour a local Maple Sugar House with our new Executive Chef, Chef Josh Berry. Let Chef take you on a tour in this video of how the sweet syrup is made before we host your sugar on snow party!

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